Recipe by BITWITCH
"I got some butternut squash and cranberries (both I am not fond of) in my 'Bountiful Basket' last week. Not having a clue what to do with them, I came up with this surprisingly yummy muffin. I made up this recipe with what I had on hand. It is really very light, tasty, and not too sweet. I serve mine with honey or sweetened cream cheese. If possible, always choose organic."
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freshly grated nutmeg, or more to taste
fresh cranberries, or more to taste
mashed, cooked butternut squash
large eggs, lightly beaten
1 (1 inch) piece
fresh ginger, peeled and pressed through a garlic press
Made half a recipe, and since I wanted big muffins, ended up with eight. Not sure why the recipe author has both ground nutmeg and freshly-grated nutmeg (?), but I used all freshly-grated. The other thing that puzzled me was putting fresh ginger root in a garlic press (and I have a good one) because that simply didn't work. I ended up finely grating the ginger. This does have a lot of ingredients, but the end result is good. The taste mimics pumpkin bread, they're moist, not overly sweet, and I like that pop of tartness from the cranberries. Nice recipe BITWITCH.
Didn't have fresh cranberries so I soaked dried ones in hot water. Also used 1 tsp. ground ginger instead of fresh, and 1 1/4 tsp. fresh ground nutmeg. 1 cup w/w flour, 2 cups white. Turned out very nice. Will make again ??
I really liked this recipe! It's nice to be able to use up a substantial amount of squash in one recipe, and the coconut oil, squash, spices, and cranberry go very well together. I didn't have fresh nutmeg or safflower oil, so skipped the grated nutmeg and used applesauce instead of the safflower oil. I halved the sugar and then sprinkled a bit more brown sugar over the top, which caramelized nicely. Also, while mixing, I poured a bit of boiling water over it to help melt the coconut oil.
I think some chopped walnuts would make this a 5 star recipe, but I didn't add them this time so that my son could take it to his nut-free school in his lunchbag.
Made recipe as written w/ these changes: used half whole-wheat pastry flour and half all-purpose flour, used half the white sugar called for and 1/4 c less brown sugar, omitted freshly grated nutmeg (increase ground nutmeg by same amt), substituted olive oil for safflower oil, used small wild low-bush cranberries (frozen when added to mix). The muffins came out okay, if a little greasy when served warm (I used ungreased, paper-lined muffin tins, standard and mini-muffin sizes). This seems to happen when using coconut oil in most baked goods if you don't adjust the dry ingredients. The muffins were much better the next morning after cooling uncovered on counter (seemed less greasy, as coconut fat is solid @ room temp), with nice crisp tops. The crumb is nice but the muffins are too homogenous/blah texture-wise; however, I prefer more texture in my muffins. I will make this again, adding 1 1/2- 2 c of toasted chopped walnuts or pecans and doubling the amount of cranberries. I'll probably use all olive oil (or at least sub unsweetened applesauce)to omit coconut oil to reduce the saturated fat and hopefully mitigate the greasiness when served warm. The sweetness and flavor are good, even with the reduced sugar and without the fresh grated nutmeg. Thanks for a great use of squash and cranberries!!
Not bad, had a decent crown but then again with this much sugar I feel like they are more a desert cake then a breakfast type muffin. If you put a lot of sugar in anything it usually tastes good but not so good for you.
I will be trying this very soon as butternut squash and cranberries are two of my very favorite things but I never thought of marrying them together! Thank you for the wonderful recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash and Cranberry Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 93
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